Brie And Caramelized Onion Stuffed Chicken Breasts Recipes

BRIE AND CARAMELIZED ONION STUFFED CHICKEN

Steps:

• Heat a large sauce pan over low-medium heat and add 1 Tbsp of olive oil.
• Add sliced onion, salt and pepper and sauté for 20-25 minutes until onions begin to brown.
• Toss in garlic and sauté for an additional 5 minutes.
• Now would be a good time to preheat your oven to 350 degrees.
• Stir in 1/8 cup of wine and continue to cook until almost all of the liquid evaporates (around 5 minutes).
• Remove onions from pan and allow to cool in a separate bowl. (**Do not clean pan!)
• Slice chicken down the center lengthwise to make room for stuffing.
• Add in 1 ounce of brie to each chicken breast, followed by 1-2 Tbsp of onion mixture. (Be sure to leave about 1/4 of onion mixture behind for making the sauce.)
• In your onion pan, add in remaining 1/2 Tbsp of olive oil and increase heat to medium-high.
• Add chicken to pan and allow to brown, then flip and repeat browning process (about 3-4 minutes each side).
• Remove chicken from pan and place on a baking sheet lined with aluminum foil and sprayed with cooking spray. (**Still don't clean the original onion pan!)
• Bake chicken in oven for 15 minutes, or until a meat thermometer registers 165 degrees.
• Back in your original pan, add in remaining onion mixture and wine.
• Allow mixture to boil for 5 minutes.
• Add chicken stock and sage and continue to boil an additional 5 minutes, then top with butter and allow to melt.
• Once chicken is cooked, plate it and spoon sauce over top.
• Enjoy!

BRIE-AND-CARAMELIZED ONION-STUFFED CHICKEN BREASTS

Steps:

• 1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add sliced onion; saute 30 minutes or until golden brown. Add sliced garlic; saute 5 minutes. Stir in 1/3 cup wine; cook 5 minutes or until liquid almost evaporates. Spoon onion mixture into a bowl; let cool. Stir in Brie, salt, and pepper. 2. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 1 1/2 tablespoons of the onion mixture into each pocket. 3. Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; saute 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm. 4. Add 1/3 cup wine, minced onion, sage, and minced garlic to skillet. Cook over medium-high heat for 2 minutes. Stir in broth. Bring to a boil, and cook 7 minutes or until reduced to 3/4 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh sage, if desired. Yield: 4 servings (serving size: 1 chicken breast half and 3 tablespoons sauce).

BRIE AND CARAMELIZED ONION STUFFED CHICKEN BREASTS

Steps:

• Heat 1 teaspoon olive oil in a skillet over medium heat.
• Add sliced onion and saute 30 minutes or until golden and very soft. Lower heat if onions start to darken or burn too quickly.
• Add sliced garlic, and saute 5 more minutes Stir in 1/3 cup wine and cook 5 minutes or until liquid almost evaporates.
• Spoon mixture into a bowl and let cool. (you can make the onions a day ahead and let sit in the refrigerator).
• Stir in Brie, salt and pepper.
• Cut a horisontal slit in the thickest portion of each chicken breast to form a pocket.
• Stuff about 1/1/2 tablespoons of the onion mixture in each pocket.
• Heat 1 tablespoon olive oil in skillet over medium-high heat.
• Add chicken and cook 6 minutes on each side or until done, which will depend on the size of the breasts.
• Remove from skillet, and keep warm.
• Add 1/3 cup wine, minced onion, sage and minced garlic to skillet.
• Cook over medium high heat for 2 minutes.
• Stir in broth and bring to a boil, cooking 7 minutes or until reduced to 3/4 cup.
• Return chicken to skillet; cover and simmer on low for 2 minutes until completely heated.